Smashed Sweet Potato and Avocado Toast

Take your standard toast to the next level with this healthy smashed sweet potato and avocado toast! Thick, creamy and absolutely satisfying, top it on your toast of a choice for a delicious gluten free, paleo, dairy free and grain free breakfast, brunch or snack!

Healthy SMASHED Sweet Potato and Avocado Toast- The ULTIMATE Breakfast, brunch or even snack LOADED with texture and flavors and ridiculously easy! {vegan, gluten free, paleo recipe}- thebigmansworld.com

“There is the Australian cafe in the West Village. We should go grab our lunch from there and give you a taste of home!”

“Australian cafe? What makes it so Australian?”

“Oh! The Australian classic- Avocado toast!”

Having lived in Australia for… I don’t know, over 20 years of my life, this was news to me. Australia invented avocado toast? 

Regardless, I went with my friend to said cafe and besides the waitstaff and the addition of vegemite on the menu, it could have been any cafe out there. It really got me thinking about what exactly is an Aussie food classic? 

Healthy SMASHED Sweet Potato and Avocado Toast- The ULTIMATE Breakfast, brunch or even snack LOADED with texture and flavors and ridiculously easy! {vegan, gluten free, paleo recipe}- thebigmansworld.com

A few months ago (ironically, also mentioned in this post), I went for brunch with some friends and we all enjoyed avocado toast…with a twist. On the menu was smashed pumpkin, avocado and feta toast. Safe to say, we all ordered it (a rarity amongst my friends- We usually all go for different basic options)

Was this eaten in an Australian cafe? Yes.

Was this eaten with my Australian born mates? Yes.

Was this invented by Australia? Yes….if we are all named ‘Australia’.

Regardless of who ‘invented’ this OH SO AMAZING CONCEPT OF AVOCADO TOAST, the combination was pretty unique.

Before we jump into the post, it’s Wednesday which means it’s time to showcase a full day of eats! Granted, I semi-promised to share photos of my mum’s homemade cinnamon rolls but the evil queen lovely lobster didn’t make it. She did say, however, she would this weekend. 

Mum, it’s on the internet. You are making them. 

What I Ate Wednesday- thebigmansworld.com

You guys, I need some applause (I just wrote applesauce).

I have been slacking with my greens SO bad- Dinners have been tofu and potatoes, take out. As for my other two main meals, it’s been cookbook food aka sweet stuff. This week, I’m proud to have included multiple days of greens!

Breakfast- Avocado toast with scrambled eggs. Snack- Colorful stuff, cheddar, and two Larabar minis, which tasted like lies. Lunch- An experimental cheese, potato, and marinara bake. So delicious and so ugly. Dinner– Potatoes, green trees, and seared tofu. 

While this was delicious, let’s get into today’s recipe, which gives your standard (non-Australian invented) avocado toast up a notch. 

BOOM. 

As part of my collaboration with Stubb’s Bar-B-Q,  I’m hoping to share unique and fun (and delicious) twists on recipes using their sauces and spice rubs. Today, I’m using their delicious Bar-B-Q spice rub which is hands down my own and my family’s favorite Stubb’s product. We use it on our grilled veggies, baked protein (Even baked tofu) and my sister even tops her baked sweet potatoes with them…before dipping them in the Bar-B-Q sauce.

Healthy SMASHED Sweet Potato and Avocado Toast- The ULTIMATE Breakfast, brunch or even snack LOADED with texture and flavors and ridiculously easy! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Today, I thought I’d do something a little different- Make a blender sweet potato ‘dip’ and smashed on toast, with avocado! It’s a flavor and texture lovers dream- Thick, creamy and slightly spicy sweet potato spread on toast of choice and with a generous smashing of avocado– Bonus points if you go over the top with it! We’ll be making it even more epic by sprinkling a dash more of the Bar-B-Q seasoning on top because as Iggy Azalea said- We’re fancy

As the toppings are naturally gluten free, vegan and paleo friendly, you just need to be wary of what kind of toast you use. It’s totally up to you, but ensure one thing- It’s thick and toasted. I’ve tried multiple vegan/gluten free breads and let’s just say, there are MANY DUDS. I enjoy this brown rice version, which tastes great toasted. For my paleo friends, I’d recommend one of these 2-minute English muffins– They are thick, versatile and hold up beautifully. If you want some pumpkin action, these pumpkin English muffins can also be substituted. 

HACK! Want to pimp up this already pimped up toast? I’ve got you covered! While the smashed sweet potato/avocado topping is pretty epic on its own, you can give it a protein boost with either of these choices- A poached egg, pesto and pine nuts or even some feta cheese

Also note- The seasoning contains salt already, so I’d recommend NOT adding extra salt on top of it all.

Make this healthy SMASHED sweet potato and avocado toast and regardless of whom invented it, one thing is certain…

It’s delicious. 

REOW. 

Healthy SMASHED Sweet Potato and Avocado Toast- The ULTIMATE Breakfast, brunch or even snack LOADED with texture and flavors and ridiculously easy! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Healthy Smashed Sweet Potato Avocado Toast
Serves 4
Take your standard toast to the next level with this healthy smashed sweet potato and avocado toast! Thick, creamy and absolutely satisfying, top it on your toast of a choice for a delicious gluten free, paleo, dairy free and grain free breakfast, brunch or snack!
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For the smashed sweet potato spread
  1. 2 medium sweet potato, steamed and cooled
  2. 3 T Tahini
  3. 2 T olive oil*
  4. 1 tsp lemon juice
  5. 3 cloves garlic
  6. 1 T Stubb's Bar-B-Q Spice Rub
For the toast
  1. 4 slices of bread of choice
  2. 1/2 cup roughly mashed avocado/guacamole
  3. Add-ons of choice (poached eggs, feta, pine nuts, pesto)
Blender method
  1. Add the cooked sweet potato to a blender/food processor and blend for 1-2 minutes, until just pulsed. Add the rest of the ingredients and pulse slowly, until just combined.
Bowl method
  1. Using a potato masher, mash the sweet potato very well. Add the rest of the ingredients and mix very well until fully incorporated. (The consistency using this method is much thicker).
To assemble toast
  1. Toast slices of bread/make paleo English muffins.
  2. Generously spread sweet potato spread onto each piece. Add 2 tablespoons of avocado to each slice and top with pepper/extra Bar-B-Q spice rub and optional add-ons and enjoy!
Notes
  1. * If you use a larger sweet potato, add extra olive oil to reach desired consistency.
  2. Sweet potato dip can be made in advance and refrigerated for up to 5 days. It's freezer friendly for up to a month.
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YOUR TURN! Link up a FULL day of eats and let’s get salivating! 


How do you ‘pimp up’ a standard food option? 

Is there a dish you’d associate with Australia?

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Comments

34 thoughts on “Smashed Sweet Potato and Avocado Toast

  1. I love avocado toast and love sweet potato but never thought about combining them. Yum!! Definitely a new food goal. And I typically think of vegemite as am Australian food- but that’s the main one.

  2. Yassssss my favorite combo – sweet potato and avocado – with my recently new favorite spice add on – BBQ. I’ve been sprinkling BBQ rub ontop of my drippy egg and sweet potato bowls recently, but hadn’t yet tried that combo with avocado. I’m so curious about the addition of tahini and oil. No doubt this would make things super creamy.

  3. Yum! I love the sweet potato & avocado combo. As far as pimping up a dish, I call myself a tahini slut. There is almost nothing I won’t put tahini on.

  4. I love sweet potatoes and avo together, never thought of putting them on toast! Sounds delicious and I would totally love mine with a poached egg and some crushed red pepper, YUM! Way to get more greens in your meals too, I’ve been trying to do the same and eat things other than just salad for lunch.

  5. This sounds amazing! When all else fails, I know I can turn to avocado toast for lunch. We always have bread around, and I can usually find an avocado or two. But the sweet potato? Yeehaw! And to think that I’d be eating an authentic Australian dish! (That logic sounds a bit like your Mum’s logic when it comes to Persian food…haha)

  6. YES! I love guacamole on my sweet potato. I really like about this recipe that you season the sweet potato. And the addition of tahini! A bit like spicy sweetpotato hummus 🙂

    I have decided I’ll start to call brownies Australian food now. Because I associate them with you.

    Random fact: a few considered typical German dishes are actually ‘borrowed’ from our Austrian neighbours 😛

  7. Woah, Australians come up with great combos; avocado toast is pretty genius; it’s very unconventional when I think of toast, but it also is so pretty.

    That’s neat that you get to a BBQ collaboration; barbecue flavors are some of my favorites!

  8. oh my GOD everyone thinks im so weird for putting guac on my sweet potatoes but this just confirms my total normality 😉 or basic-ality? that pumpkin & feta toast is the carb of my fall dreams <3 can we move to australia together.. or at least come to boulder where they offer such hippie things!

  9. This sounds like a delicious combo! I’ve never heard of Australians inventing avocado toast…. BUT I think we’re the only ones who do Vegemite and avocado. I can’t bring myself to do it, personally haha.

  10. Oooh interesting, I’m obsessed with avocado toast but have never tried it with sweet potato. My go-to way of spicing up avo toast is topping it with roasted chickpeas, artichoke hearts, tomato & pignolia nuts — sort of a Mediterranean-style version!

  11. Now see usually I don’t get too excited about avocado toast, but this I can totally get on board with! It’s like mashed potatoes meets toast which sounds simultaneously weird and like carb heaven 🙂

    1. I totally thank YOU for all your HCLF inspiration- Australia totally ripped you off haha! 🙂

      I’m going to check the carb content of cocoa powder. I wonder if that is standing in my way of being a HCLF Faux-gan. Fake- vegan.

  12. Sriracha. Amplifies EVERYTHING. Except for dessert, which in that case you’d need chocolate or almond butter!

    Well my beloved sweet potato is back at it again–I would LOVE to try this out! And I cannot get enough of ugly bakes that also taste amazing too! 😀

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